Food is one of the best reasons to visit Sikkim. Here's a guide to the most famous dishes of Sikkim — what to order and why it's special.
The dishes to try
- Thenthuk — A Tibetan hand-pulled flat-noodle soup, thicker and more filling than thukpa
- Gundruk — Fermented leafy greens turned into a tangy soup or pickle
- Sinki — Fermented radish taproot, sun-dried and used in tangy, warming soups
- Kinema — Fermented soybean with a bold aroma
- Sel Roti — A ring-shaped, crispy-soft rice-flour bread made on festivals across Sikkim and Darjeeling
- Churpi — Hard yak/cow-milk cheese chewed as a snack, or soft churpi used in curries and soups
Round it off with local drinks and market snacks. On any Sikkim itinerary we're happy to build in authentic food experiences.
Tips for food travellers
- Eat where the locals eat — homestays and small kitchens are gold
- Try fermented specialities with an open mind
- Carry cash for markets and street stalls
TripTrix Voyages runs Sikkim year-round with permits handled — agents can request net rates.
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